Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects

被引：169

作者：

Hatano, T ^{[1
]}

Miyatake, H ^{[1
]}

Natsume, M ^{[1
]}

Osakabe, N ^{[1
]}

Takizawa, T ^{[1
]}

Ito, H ^{[1
]}

Yoshida, T ^{[1
]}

机构：

[1] Okayama Univ, Fac Pharmaceut Sci, Okayama 700, Japan

来源：

PHYTOCHEMISTRY | 2002年 / 59卷 / 07期

关键词：

cacao liquor; Theobroma cacao; Sterculiaceae; tannin; polyphenol; proanthocyanidin glycosides; antioxidant; lipid peroxidation; radical scavenger;

D O I：

10.1016/S0031-9422(02)00051-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Purification of polar fractions from cacao liquor extracts gave 17 phenolics including four new compounds. The new compounds were characterized as a C-glycosidic flavan, an O-glycoside of a dimeric and two O-glycosides of trimeric A-linked proanthocyanidins, on the basis of spectroscopic data. Isolated polyphenols showed inhibitory effects on nicotinamide adenine dinucleotide phosphate-dependent lipid peroxidation in microsomes and on the autoxidation of linoleic acid. These effects were attributed to the radical-scavening activity in the peroxidation chain reactions, based on the findings that the cacao polyphenols effectively scavenged the 1,1-diplienyl-2-picrylhydrazyl radical. (C) 2002 Published by Elsevier Science Ltd.

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收藏

页码：749 / 758

页数：10

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